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3 ingredient salted caramel cookie cups

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24 Arnott’s Choc Ripple biscuits
380g can Nestlé Top ‘n’ Fill Caramel
Sea salt flakes, to serve


Step 1

Preheat oven to 180C/160C fan forced. Place a biscuit over 6 holes of a 12-hole patty pan. Bake for 2 minutes or until softened slightly. Use a teaspoon to carefully press biscuits into holes to form cups. Cool, then transfer to a wire rack. Repeat in 3 more batches.

Step 2

Place the caramel in a bowl and whisk until smooth. Divide among the cookie cups. Place in the fridge for 30 minutes or until firm.

Step 3

Sprinkle the cookie cups with a little salt just before serving.